Eggplant (Aubergine) Zucchini Casserole

• 2 eggplants, peeled and cubed
• 1 medium zucchini, grated
• 2 carrots, grated
• 14 cup butter, cut up in small pieces
• 1 egg, beaten
• 34 cup milk
• 34 cup cracker crumb
• 1 teaspoon salt
• 12 teaspoon ground pepper
• 12 teaspoon garlic powder
• 1 teaspoon dried tarragon

1. Preheat oven to 350.
2. Bring a pot of salted water to a boil.
3. Cook eggplant in boiling water for 10 minutes.
4. Combine all ingredients in casserole dish.
5. Bake for 35-40 minutes.

eggplants, zucchini, carrots, butter, egg, milk, crumb, salt, ground pepper, garlic, tarragon

Taken from www.food.com/recipe/eggplant-aubergine-zucchini-casserole-152216 (may not work)